# What You'll Need:
→ Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
11 - 1 tablespoon finely grated lemon zest (about 1 lemon)
→ Finishing
12 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing for an overhang.
02 - Combine flour, powdered sugar, and salt in a medium bowl. Cut in cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press mixture evenly into pan bottom. Bake 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs in a bowl until smooth. Add flour, baking powder, salt, lemon juice, and zest; whisk to combine.
05 - Pour lemon filling over hot crust immediately. Return to oven and bake 18 to 20 minutes until set but slightly jiggly in center.
06 - Cool completely in pan on wire rack. Lift out using parchment overhang. Dust with powdered sugar, cut into 8 squares, then each square diagonally to yield 16 triangles.
